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Swan – Refined Rustic Cuisine and Dynamic Communal Plates
Swan is a foliage-filled indoor/outdoor dining destination that recently dropped a completely new menu centered…
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Little Hen – Dreamy ambience, Homely accents, Luxe details
The English-inspired Little Hen offers a dreamy ambience composed of soft pastel colors, homely accents…
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Four Seasons Orlando’s Vanilla Panna Cotta, Pistachio Baklava and Plant City Strawberry Confit
Why have just one dessert when you can plate three? This recipe by Executive Pastry…
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Uchi’s Jasmine Cream Dessert
Yield: 6 to 8 portions Jasmine Cream 2 ½ cups cream ¾ cup milk ¾…
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Grateful Palate’s Eggnog Tres Leches Cake
Finish off your holiday meal with this festive cake by Grateful Palate that looks almost…
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Amar Bakery’s Pistachio Crème Brulee
Impress your guests this holiday season with this dessert recipe from Amar Bakery in Boynton…
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Photo by Kate Eagleton
Prosecco Café’s Lemon Curd Meringue Tart
Light with a mousse-like texture, this dessert delivers smooth and refreshing flavors that are enhanced…
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Squash Pie Filling Ingredients: 1. 4 cups roasted butternut squash (weight is final roasted weight) 2. ¼ cup evaporated cane sugar 3. ¼ cup brown sugar 4. 1 tsp. Kosher salt 5. 1 tsp. ground ginger 6. ½ tsp ground allspice 7. 1 tbsp. ground cinnamon 8. ½ tsp. ground nutmeg 9. 1 ¾ cup coconut cream 10. ⅓ cup cornstarch 11. 2 tbsp. brandy Method: 1. Cut squash in half from end to end and remove seeds. Place on parchment paper, cut side down, roast in a 325° oven for 45 to 60 minutes, until squash is tender. Remove skin. This is now the usable product weight. 2. Combine all ingredients in a large plastic container. 3. With an immersion blender, blend until completely smooth. 4. Pour mixture into a pre-set pie shell. 5. Bake at 325°F, low fan, for 22 minutes. Rotate the pan and continue to bake for 22 more minutes. 6. Bake pie until it reaches 175°F internal temperature. Let cool at room temperature for 1 hour. Squash Pie Graham Pie Dough Ingredients: 1. ¾ cup gluten-free flour (Bob's Red Mill) 2. ½ cup buckwheat flour 3. ½ tsp. baking soda 4. 2 tsp. ground cinnamon 5. 1 pinch Kosher salt 6. ½ cup evaporated cane sugar 7. 3 tbsp. coconut oil (melted) 8. ¼ cup water 9. 1 tsp. vanilla bean paste Method: 1. Combine oat flour, buckwheat flour, baking soda, cinnamon, salt and sugar, mix well. 2. Add coconut oil, water and vanilla paste. Mix until dough starts to come together. 3. Scrape sides of bowl and continue mixing until dough is smooth and consistent. 4. Roll between 2 sheets of parchment paper until it’s slightly bigger than pie mold. 5. Dust rolling pin with gluten free flour before using to pick up and transfer to pie mold. 6. Lightly brush mold with oil. 7. Press dough into pie mold evenly, then dock dough with a fork. 8. Chill dough for at least 30 minutes before baking. This story is from the Fall 2021 issue. Read the magazine here.
True Food Kitchen’s Butternut Squash Pie
Squash Pie Filling Ingredients: 4 cups roasted butternut squash (weight is final roasted weight) ¼…
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CHICA’s Red Velvet Churro Bouquet
CHICA’s Red Velvet Churro Bouquet
No meal at CHICA is complete without one of chef Lorena Garcia’s over-the-top desserts, which…
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Brugal 1888’s East to West Cocktail
Brugal 1888’s East to West Cocktail
Cocktail enthusiasts looking for a drink to sip during the crisp fall months should try…
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White Chocolate Guava Cookies
Fireman Derek’s Bake Shop’s White Chocolate Guava Cookies
Known for baking up some of our favorite cakes and pies, Fireman Derek’s also makes…
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1000 North’s Southern Chess Pie (Photo by Wavelength)
1000 North’s Southern Chess Pie
Tart dough ingredients: 2 ¾ cups all-purpose flour 1 cup sugar 2 eggs ¾ cup…
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Rosie’s Lemon Ricotta Pancakes
LEMON LOVE The Copper Door B&B introduced Rosie’s in 2020 as a pop-up concept in…
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Cafe Americano's Carrot Cake French Toast
Cafe Americano’s Carrot Cake French Toast
CARROT CAKE BRUNCH They say this heaping helping is “almost too sweet to eat,” but…
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Bakan’s Arroz Con Leche
Bakan’s Arroz Con Leche
Enjoy an authentic Mexican dining experience at Bakan, whose artsy patio features inverted wooden…
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Galley Restaurant’s Flan
Galley Restaurant’s Flan
Chef Guillermo P. Eleicegui perfected his craft at Faena Hotel Buenos Aires before heading to…
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Quinto La Huella’s Volcan Dulce De Leche Cake
Quinto La Huella’s Volcan Dulce De Leche Cake
Quinto La Huella at Brickell’s EAST Miami hotel re-creates many dishes from its sister restaurant…
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Bachour Gianduja Petit Gateau
Bachour’s Gianduja Petit Gâteau
Bachour Restaurant & Bakery from world-renowned pastry chef Antonio Bachour is known for its beautifully…
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The Capital Grill Cheesecake
The Capital Grill Cheesecake
The Capital Grille, which boasts more than 50 locations nationwide, is known for its…
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Swifty’s Vanilla Meringue Cake
Swifty’s Vanilla Meringue Cake
From 1999 to 2016, Swifty’s was a household name for Manhattan’s jet-set crowd. It now…
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Harborwood Urban Kitchen’s Cornflake-Crusted French Toast
Harborwood Urban Kitchen’s Cornflake-Crusted French Toast
Fort Lauderdale’s skyline is forever changed thanks to the completion of 100 Las Olas, the…
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III Forks’ Key Lime Pie
III Forks’ Key Lime Pie
Palm Beach’s premier steakhouse III Forks is known for its juicy slabs of beef. But…
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Pumpkin Spice Warm Butter Cake_ photo credit Mastro's Restaurants
Mastro’s Pumpkin Spice Warm Butter Cake
Chef Chi Chan of Fort Lauderdale’s Mastro’s Ocean Club shares one of his favorite dessert…